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Lasagna With Roasted Brussels Sprouts and Carrots
Ingredients
- ¾ pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; I get about 3 slices out of a small brussels sprout, 4 out of a larger one)
- ½ pound carrots, peeled and sliced on the diagonal
- Salt and freshly ground pepper
- 3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
- 8 ounces ricotta cheese
- 1 egg
- 1 tablespoon water
- Very small pinch of cinnamon
- Salt and freshly ground pepper
- 2 ⅓ to 2 ½ cups marinara sauce (more to taste)
- 7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
- 4 ounces (1 cup) freshly grated Parmesan
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